Spring lamb making a summery salad

Ingredients

• 1 tbsp garlic oil
• 2 - 3 lamb backstraps weighing 500 - 600 g
• 10-12 thicker asparagus spears
• 250 g mixed salad leaves
• 1 small bunch mint
• 1 small bunch coriander
• 4 x 15 ml tbsp fish sauce
• 2 x 15 ml tbsp redcurrant jelly
• 4 x 15 ml tbsp rice wine vinegar
• 2 tsp light soy sauce
• 2 spring onions
• 2 red chillies

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Preparation

• Heat a heavy based pan and smoosh the garlic oil over each side of the lamb backstraps.
• Cook them about 4 minutes on one side and a scant minute on the other. Remove the lamb to a warm bowl, cover and set aside.
• Leaving the pan on the heat, add the asparagus, and cook until it is slightly charred, but still 'tender-crisp'. Transfer the asparagus to a chopping board.
• Whisk the dressing ingredients together. Cut the asparagus in half lengthways, and then cut each half into three on the diagonal.
• Drain the meat juices from the bowl into the dressing, and then finely slice the meat across the grain.
• Pop the salad leaves into a large bowl, pour over the dressing and toss together. Transfer the leaves onto a large serving platter, leaving the excess dressing behind. Sprinkle over the mint and coriander.
• Dunk the asparagus into the dressing, before arranging them over the leaves, once again leaving behind the dressing.
• Finally add the slices of lamb to the dressing, toss them about and then pop slices of meat over the leaves. Serve immediately.